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Spaghettiless Carbonara Egg Bites


I love carbonara.  It was the first pasta dish I learned how to make and promptly gained 10lbs because, as it turns out, Carbonara loves me too.  So when it comes to the classic, creamy goodness of Carbonara I only eat it every once in a while, but I think I've stumbled onto something thing that can satisfy that craving with out having to jump on the treadmill for a hour to make up for it.


I started when I was figuring out what to make for dinner, I had some left over pancetta and mozzarella cheese and So I figured I would make some mozzarella and pancetta egg bites, easy stuff. But as I was cooking the pancetta a realization came over me "I have some parmigiano reggiano (parmesan) in my fridge right now" I thought, I could make Carbonara egg bites!


I had to figure out the mix of course, I couldn't jut whip up the normal egg bite batch, the best thing about carbonara is that creamy/salty taste you get. So my solution is:


5 eggs, 2 whole and three just yokes

1/4 cup of browned pancetta

1/2 cup, give or take of permesan cheese


You have to separate three of the egg yolks, this is a crucial step when making carbonara. blend the two whole eggs and cheese together on high until combined. pour this mixture into your molds with the browned pancetta. finally, blend the three egg yolks together a little hot water, this will thicken them to help give your egg bites a better texture. Finally pour this mixture into the molds and fold it in with a spoon or butter knife. Cook these for 5 minutes at high pressure and allow a natural release of steam.  The end result, rich and creamy goodness


You have to separate three of the egg yolks, this is a crucial step when making carbonara. blend the two whole eggs and cheese together on high until combined. pour this mixture into your molds with the browned pancetta. finally, blend the three egg yolks together a little hot water, this will thicken them to help give your egg bites a better texture. Finally pour this mixture into the m and fold it in with a spoon or butter knife. Cook these for 5 minutes at high pressure and allow a natural release of steam.  The end result, rich and creamy goodness


Thanks for reading!


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